Category: RECIPES

FARMHOUSE HOT DISH ala 21st CENTURY

The term “HOT DISH” is typically a mid western term, more specifically an upper Midwestern term for a pot luck style meal that consists of a starch, a protein and a canned or frozen vegetable along with a creamed can soup used as a binder, but is prepared in a single baking dish and served hot.  Hot dishes originated by Minnesota farmer’s wives and became extremely popular as the budget minded farm families needed to feed their own families as well as making dishes for church basement potlucks.  Hot Dishes are still popular in Minnesota, Wisconsin and the Dakotas.  Hot Dishes are a mainstay for communal gatherings like church potluck suppers, family reunions and funerals.

The starch was usually macaroni, but today many cooks often uses a wild rice or tater tots.  The protein is usually a ground beef.  The canned or frozen vegetable is usually peas or green beans or even a pea and carrot mix.  The canned soup is the ingredient I have the most issue with and use my own soup substitutes, but cream of mushroom soup is the most popular among original cooks.

I really like using COSTCO rotisserie chickens for many things whether it’s a HOT DISH, chicken salad or just plain snacking.  It really is a time saver for many dishes.

FARMHOUSE HOT DISH ala 21st CENTURY serves 6-8
3 cups shredded rotisserie chicken
2 carrots, cleaned and chopped
2 celery ribs, cleaned and thinly sliced
½ onion, sliced thin
½small fennel bulb, chopped
8 ounces mushrooms, sliced thin
¼ cup chopped tarragon
¼ cup chopped thyme
¼ cup chopped Italian flat leaf Parsley
½ cup frozen peas
½ cup frozen carrots
4 cups chicken stock
¼ cup Frank’s hot sauce
FRESH ground sea salt and black pepper
7 tablespoons butter, divided 4 +3
½ cup heavy cream
¼ cup WONDRA flour
FRESH grated nutmeg
1 bag frozen tater tots

  • Preheat oven to 425°.
  • In a large skillet melt 4 tablespoons of the butter.
  • Add the carrots, celery, onion, fennel, tarragon and thyme, stirring over medium high heat until beginning to brown.
  • Add the flour, stirring to mix.
  • Sprinkle with nutmeg.
  • Add chicken stock and hot sauce, bring to a SLOW boil, stirring 5-10 minutes until sauce is thickened.
  • Reduce heat.
  • Add the cream, blending well.
  • Add the chicken pieces, carrots, peas and parsley.
  • Adjust seasoning with FRESH ground sea salt and black pepper.
  • Spread into a 9×13 baking dish.
  • Wipe out the pan and add the remaining 3 tablespoons of butter.
  • When butter is melted add the mushrooms and cook over high heat 5 minutes until browned and starting to caramelize.
  • Stir in tarragon until well blended.
  • Spread mushroom mixture over chicken mixture in baking dish.
  • Spread tater tots in a single layer over top of the mushroom mixture.
  • Bake for 45 minutes until bubbly, golden and tots are crisp.
  • Immediately sprinkle tots with salt when removing from the oven.

MEXICAN SOFRITO

I wanted to use what I had on hand so made a Mexican version of my Beef Ragu.  Naming it was an entirely different story! 

I found tons of words to replace ragu like goulash, pot-au-feu, gumbo, suey, cassoulet, chowder… You get the idea, but I couldn’t find a word in Spanish.  Finding a word for word translation of RAGU was challenging. 

Turns out there isn’t a DIRECT word for translation so I read until I found an acceptable translation for this Mexican version of my Beef Ragu recipe. The word soffritto is still Italian, but I found the same word with a single f and single t (sofrito) used for Puerto Rican and Latin American recipes.  Close enough for me! 

A Ragu is meat based with a little sauce added.

MEXICAN SOFRITO ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, sliced paper thin
4 slices bacon, chopped
2 ½ -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounces crushed tomatoes, with cumin and chili powder to taste
1 large can chopped green chiles
¼ cup chopped cilantro
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
FRESH ground sea salt and black pepper
Cotija cheese

  • Spray a large slow cooker with non-stick cooking spray.
  • Arrange the onions, garlic, green chiles and bacon pieces in the bottom of the slow cooker.
  • Generously season roast with FRESH ground sea salt and black pepper on both sides.
  • Arrange roast on top of the onion mixture.
  • Sprinkle the carrots on top of the roast.
  • In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and cilantro.
  • Pour over the roast.
  • Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
  • Skim any fat from the top.
  • Use 2 forks to shred the beef.
  • Stir beef into the sauce.
  • Adjust seasonings.
  • Re-cover and cook for another hour to allow the flavored to meld together.
  • Serve with corn tortillas and top with Cotija cheese sprinkles.

This is an adapted version of my Beef Ragu recipe.

SMASHED BANANA BREAD OR CAKE

Just like most people I have several banana bread recipes, but this one is one of the simplest that makes either a bread or a cake without any modification except baking time!

SMASHED BANANA BREAD

1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 LARGE eggs
1 ½ cups SMASHED & VERY RIPE banana
¼ cup + 2 tablespoons sour cream
1 teaspoon PURE vanilla extract
1 teaspoon DARK rum
5 tablespoons unsalted butter, softened
1 cup sugar
½ cup finely chopped walnuts
½ cup golden raisins
Powdered sugar, for dusting
FRESH whipped butter, for eating

  • Preheat oven to 350°.
  • Grease 9×5 loaf pan OR 9X9 baking dish with non-stick spray.
  • In a small bowl whisk together the flour, baking soda, baking powder and salt.
  • In a medium bowl beat the eggs with the sour cream, rum, vanilla and banana.
  • In a large bowl beat the butter and sugar together until light and fluffy.
  • At a low speed gradually add the wet ingredients to the butter and sugar until well blended.
  • Gradually add the flour into the mixture until well blended.
  • Foll in the raisins and nuts.
  • Pour into prepared pan, scraping bowl clean.
  • Bake. See below for times.

BAKING TIMES:

LOAF PAN
1 hour 30 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

CAKE PAN
Bake 45-60 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

LEMON LIME BARS

LEMON LIME BARS
You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.

CRUST #1
2 packages of OREO lemon thins
1 stick butter, melted

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a food processor chop and grind cookies into a fine crumble.
  • In a mixing bowl stir together the cookie crumbs and butter until well blended.
  • Press the crumb mixture firmly into the prepared baking dish and set aside.

CRUST #2
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a mixing bowl whisk together the flour, sugar and salt.
  • Cut in butter until coarse crumbs.
  • Press the crumb mixture firmly into the prepared baking dish.
  • Bake 15-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling.

FILLING
6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

  • Whisk eggs.
  • Add sugar and whisk until blended.
  • Alternately whisk in flour, zest and juices until well blended and smooth.
  • Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
  • Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
  • Cut into bars and enjoy.

BALSAMIC CHARRED GARLIC CARROTS

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

  • Heat butter and oil in a non-stick skillet over medium high heat.
  • Add carrots and garlic, stirring to coat well.
  • Cover and simmer 5 minutes until carrots begin to soften.
  • Uncover and continue to simmer until carrots begin to char.
  • Add balsamic vinegar and stir to coat well.
  • Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

PINEAPPLE CHILI MEATBALLS

This recipe makes 70 meatballs making it perfect for a crowd, tailgating party, church potluck or freeze in batches for quick weeknight meals.

HONEY GARLIC GLAZED MEATBALLS
2 pounds ground beef
1 cup PANKO bread crumbs
2 LARGE eggs
3/4 cup milk
2 teaspoons each FRESH sea salt and black pepper
1/2 cup finely diced Vidalia onion
3 LARGE cloves garlic, finely minced
1 tablespoon butter

SAUCE
1/2 cup Smucker’s Pineapple Preserves
1/3 cup Sweet Red Chili Sauce
6 ounces orange juice
3 tablespoons Teriyaki sauce

  • Spray baking racks with non-stick cooking spray and place on baking trays. Set aside.
  • Whisk together the milk and eggs in a large mixing bowl.
  • Add bread crumbs, onion, salt and pepper, stirring to combine.
  • Crumble ground beef over milk mixture and combine well.
  • Shape into ping pong size balls.
  • Place each meatball on a baking rack.
  • Baked uncovered 12-15 minutes until cooked through.

While meatballs are baking start sauce.

  • Whisk together all the ingredients and bring to a SLOW boil.
  • Reduce heat and simmer 5 minutes more.
  • Add meatballs to sauce, gently turning to coat.
  • Cook for 5-10 minutes.

HONEY GARLIC GLAZED MEATBALLS

This recipe makes 70 meatballs making it perfect for a crowd, tailgating party, church potluck or freeze in batches for quick weeknight meals.

HONEY GARLIC GLAZED MEATBALLS
2 pounds ground beef
1 cup PANKO bread crumbs
2 LARGE eggs
3/4 cup milk
2 teaspoons each FRESH sea salt and black pepper
1/2 cup finely diced Vidalia onion
3 LARGE cloves garlic, finely minced
1 tablespoon butter
3/4 cup jalapeno ketchup
1/3 cup honey
3 tablespoons BRAGG’s liquid aminos

  • Spray baking racks with non-stick cooking spray and place on baking trays. Set aside.
  • Whisk together the milk and eggs in a large mixing bowl.
  • Add bread crumbs, onion, salt and pepper, stirring to combine.
  • Crumble ground beef over milk mixture and combine well.
  • Shape into ping pong size balls.
  • Place each meatball on a baking rack.
  • Baked uncovered 12-15 minutes until cooked through.

While meatballs are baking start sauce.

  • Melt butter in a LARGE sauce pan.
  • Add garlic, cooking until aromatic.
  • Whisk in the ketchup, honey and liquid aminos.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 5 minutes more.
  • Add meatballs to sauce, gently turning to coat.
  • Cook for 5-10 minutes.

CHICKEN TAMALE PIE

This is a great recipe that is a super easy casserole replacement for the time consuming task of stuffing tamale husks.

CHICKEN TAMALE PIE

  • Preheat oven to 425°.
  • Place a 10 inch cast iron pan on a baking sheet and place in oven to warm.

FILLING
3 cups chopped FRESH tomatoes
1/2 cup diced onion
2 cloves garlic, minced into a paste
1 tablespoon avocado oil
2 tablespoons chili powder
1 tablespoon Wondra flour
2 teaspoons ground cumin
1 cup chicken broth
2 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper

  • Pulse together 2 cups of the tomatoes, onions and garlic until ALMOST pureed.
  • Heat the avocado oil in a skillet.
  • Stir in the chili powder and flour.
  • Whisk in the broth and tomato puree mixture and bring to a boil.
  • Reduce heat and simmer 10 minutes or so, stirring occasionally, until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cool.
  • Reserve 1/2 cup of sauce.
  • Add in chicken and remaining tomatoes.

TOP CRUST
3/4 cup yellow cornmeal
1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon sugar
1 teaspoon FRESH ground sea salt
3/4 cup buttermilk
2 tablespoons unsalted butter, melted
1 LARGE egg
1 can SHOEPEG corn, drained
1 small can green chiles, drained
1 tablespoon unsalted butter, melted
2 cups shredded cheese (combination of cheddar and jack)

  • Combine the cornmeal, 1/2 cup flour, baking powder, sugar and salt.
  • Whisk together the buttermilk, melted butter and egg.
  • Fold in dry ingredients to the wet ingredients JUST until combined.
  • Gently fold in corn and green chiles.

ASSEMBLY

  • Remove the baking sheet from the oven.
  • Add the butter to the cast iron pan.
  • Carefully pour the batter into the pan and bake 20 minutes.
  • Poke holes in cornbread.
  • Spread reserved sauce over the cornbread.
  • Top with chicken mixture.
  • Sprinkle cheese over chicken mixture.
  • Return baking sheet to oven and bake 10 minutes until cheese melts.

 

HARVEST STUFFED PORK CHOPS

HARVEST PORK CHOPS
8 boneless pork loin chops, 1 inch thick
2 cups small chopped celery
1 small red onion, chopped small
1/4 cup chopped Italian Parsley
2 cups crispy bread cubes for stuffing
2 cups chicken broth
FRESH ground sea salt and black pepper
1/2 cup pineapple jam
1 cup whole berry cranberry sauce
2 tablespoons butter, melted
2 tablespoons avocado oil

  • Preheat oven to 350°.
  • Spray a baking dish with non-stick cooking spray.
  • Carefully cut a pocket into each pork chop.
  • Combine the celery, onion, parsley, bread cubes, chicken broth, melted butter and cranberries until well blended.
  • Add a large scoop of stuffing to each pork chop and close with a toothpick.
  • Spread remaining stuffing mix into baking dish.
  • Generously season each chop with FRESH ground sea salt and black pepper.
  • Heat oil over medium high heat.
  • Sear each pork chop on each side and place on top of stuffing in baking dish.
  • Cover with foil.
  • Bake 30 minutes.
  • Heat jam and remaining cranberry sauce for 30 seconds in microwave.
  • Uncover chops and spread sauce mixture over top.
  • Return to oven and and bake another 10 minutes until chops reach 160°.

NOTE: Dried cranberries can be substituted, but you’ll need to increase the chicken broth by 1/4 cup for additional moisture.

CHILI TAMALE PIE

CHILI TAMALE PIE
1 1/2 pounds ground beef
1 small red pepper, chopped
1 small onion, finely chopped
3 cloves garlic, finely minced
1 tablespoon chili powder
1/2 teaspoon salt
1 can black beans, drained and rinsed well
2 1/2 cups mild enchilada sauce
1 can shoepeg corn, drained
12 corn tortillas
2 cups shredded cheese (cheddar and Jack)
1 Jalapeno pepper, optional

  • Preheat oven to 375°.
  • Spray 2 quart baking dish with non-stick cooking spray.
  • Start browning ground beef in large skillet over medium high heat.
  • Add onions, garlic, chili powder and salt cooking 5 minutes or so, stirring often.
  • Add beans and half of the sauce, bring to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • Add corn and return to simmer 5 minutes.
  • Remove from heat.
  • Spread half of the remaining sauce in the baking dish.
  • Top with 4 tortillas, overlapping as needed.
  • Top with half the cheese followed by half the filling mixture.
  • Add 4 more tortillas.
  • Repeat layering with 1/2 cup cheese and remaining filling.
  • Top with last 4 tortillas, remaining sauce, remaining cheese and jalapenos if using.
  • Grease one side of a sheet of foil and place greased side on top of baking dish.
  • Bake 20 minutes.
  • Uncover and bake 5 more minutes.

SLOW COOKED CHICKEN IN WINE

SLOW COOKED CHICKEN IN WINE
2-3 pounds chicken thighs
FRESH ground sea salt and black pepper
1 can Cream of chicken soup or soup substitute
1 cup chicken broth
1 cup white wine
1 potato per person, halved and quartered into bite size pieces.
2 cups baby carrots
Chopped Parsley, garnish

  • Whisk together the broth, wine and soup.
  • Spray slow cooker insert with non-stick cooking spray.
  • Pour soup mixture into slow cooker insert.
  • Generously season chicken thighs.
  • Place chicken thighs in soup mixture and cover.
  • Cook on high 4-6 hours.
  • Add potato pieces and carrots.
  • Recover and cook 1 hour more on low.
  • Serve over rice pilaf or mashed potatoes.

NOTE: If sauce is too thin when you add potatoes and carrots add a quick corn starch slurry.

CHOPPED STEAKS

These are super quick and deliciously flavorful making them great for weeknight dinners!!

CHOPPED STEAKS
1 1/2 pounds lean ground beef
2 eggs
1/4 cup minced shallots
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 cup crushed saltine crackers
FRESH ground sea salt and black pepper
avocado oil

  • Preheat oven to 400°.
  • Combine everything except the meat until well blended.
  • Add the meat and mix well.
  • Shape into 4 patties.
  • Heat oil over medium-high heat.
  • Add patties and sear until browned.
  • Flip and move pan to the oven for 15-20 minutes.
  • Transfer steaks to platter and tent with foil.

GRAVY
2 tablespoons butter
8 ounces sliced mushrooms
1/4 cup minced shallots
1/4 cup minced Italian Parsley
2 tablespoons WONDRA flour
2 cups beef broth

  • Add butter to the pan you cooked the steaks in.
  • When butter is melted add shallots and mushrooms, sauteing 8-10 minutes.
  • Sprinkle flour over the onion mixture and stir well.
  • Add broth and blend well.
  • Cook 3-5 minutes until desired thickness.

NOTE:

  • Hubby hates mushrooms. So, many times I omit the mushrooms and double the shallots or add green onions and it tastes just as great!
  • If gravy doesn’t thicken as much as you would like, add a small amount of cornstarch slurry.